Combine the dry ingredients, whole wheat pastry flour, cornstarch, baking powder, salt and spices.
Whisk together the egg and brown sugar and mix until the sugar is dissolved. Fold in the pumpkin, almond milk, and vanilla until no lumps are present.
Combine the wet and dry ingredients and mix until just incorporated. Finally, fold in the dark chocolate chunks. Allow the batter to rest for at least a half an hour.
Once the batter has rested, heat oil in a large skillet over medium heat. Add about a 1/4 cup of batter for each pancake, adding as many pancakes that will comfortably fit in the skillet. Once the pancakes start to bubble, about 2-3 minutes, flip and cook for another 2-3 minutes or until each side is golden brown.
Divide pancakes among plates. Top with warm maple syrup and maple nut granola.